The author is Peter Kaminsky and the subtitle is The Art of Eating Healthy (and Really Well). I enjoyed this book, here is one bit:
If I had to reduce Culinary Intelligence to one guiding principle, it would be maximizing Flavor per Calorie (FPC): the notion that if ingredients are chosen on the basis of optimum flavor, and prepared with the goal of intensifying that flavor, then you can be satisfied while eating less.
The best tip in the book is that you get most of the value of a dessert from the first bite or two. I believe also — for most but not all meals — that 80 percent of the value of a soft drink comes in the first 10 percent of your consumption of that drink. What are some other principles of Culinary Intelligence?